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Peanut butter cookies — with that iconic crosshatch pattern pressed into their tops — are a holiday classic for many Americans. But as good as they are, we decided to play with the tradition a bit. We spiked our peanut butter cookies with a “jelly” of finely chopped golden raisins. We also ditched the flour in favor of upping the peanut flavor.

The result is a slightly sweeter and delightfully chewy take on this holiday cookie. And of course we kept the crosshatch.

PEANUT BUTTER AND JELLY COOKIES

Start to finish: 30 minutes

Makes 3 dozen cookies

1/2 cup granulated sugar

1 cup golden raisins

1 1/2 cups packed brown sugar

15-ounce jar natural peanut

butter

2 eggs

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

In a food processor, combine the granulated sugar and golden raisins, then pulse until chopped to small pieces, but not a puree.

In a medium bowl, beat together the brown sugar, peanut butter, eggs, vanilla and salt until thoroughly mixed. Mix in the sugar and raisins until evenly distributed.

Working in batches, scoop 1 tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between cookies. Use a fork to make crosshatch design on the top of each cookie, slightly flattening them in the process. Bake for 11 to 13 minutes, or until light golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. Allow the baking sheet to cool between batches. Store in an airtight container at room temperature.

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